Serves 4

Ingredients

• 2 large white potatoes
• 2 cups chopped purple cabbage
• 2 cups chopped white cabbage
• 10 cm of leek
• 2 cloves garlic
• ¼ cup parsley chopped
• ¾ cup water
• 1 Tblsp rice bran oil
• 4 tsp Nuttelex, optional
• Salt to taste

Dressing

• 1 Tblsp rice bran oil
• 1 Tblsp pure golden syrup
• 1 Tblsp water
• 1 Tblsp cashew paste

Method

Preheat the oven to 1800C

• Wash the potato, keep the skin on and cut each in half length-ways
• Wrap each half in alfoil and cook in the oven for 50-60 minutes
• Insert a sharp knife to test for softness
• Then thinly slice the cabbage, leek, garlic and parsley
• On the stove, in a pan with a lid, fry the vegetable mixture for 2 minutes, then add the water, salt and the lid, and simmer for 15 minutes. Stir periodically
• Prepare the dressing.
• Combine the dressing ingredients and stir well until combined
• When the potatoes are cooked through, take a fork and gently scrape the potato flesh to loosen it in the skin. Add 1 tsp of Nuttelex to each potato if desired.
• Add the dressing to the cabbage mixture and toss to combine
• Place each potato on a plate and spread over the top of each, an even amount of cabbage
• Serve
• Do not eat the skin if following a low salicylate diet, but its OK to eat on a moderate or less strict salicylate intake.
• Eat potatoes by themselves for a lunch or serve with meat and other vegetables for dinner